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Zesty Cucumber Salad Recipe

4.9 from 53 reviews

This Zesty Cucumber Salad is a refreshing side dish that combines crunchy cucumbers, sweet onions, and a hint of jalapeño with a tangy ranch and rice vinegar dressing. Perfect for a light snack or accompaniment, it’s quick to prepare and offers a delightful balance of flavors with minimal ingredients.

Ingredients

Scale

Vegetables

  • 3 large cucumbers, peeled then sliced and quartered
  • ½ sweet onion, finely chopped (about ½ cup)
  • 1 small jalapeño pepper, seeded and finely chopped (optional)

Dressing

  • 1 packet (28g) dry ranch dressing mix
  • ½ cup (120mL) rice vinegar

Instructions

  1. Combine vegetables: Place the cucumbers, sweet onion, and jalapeño pepper (if using) into a medium-sized bowl. Stir together gently to mix all the chopped ingredients evenly.
  2. Add dressing: Sprinkle the dry ranch dressing packet over the cucumber and onion mixture. Drizzle the rice vinegar on top, then stir gently until all the ingredients are fully coated with the dressing for even flavor distribution.
  3. Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. This salad can be served as a cool side dish or as a dip alongside crackers, chips, or bread.
  4. Store leftovers: Keep any leftover salad covered tightly in the refrigerator for up to 4 days to maintain freshness and flavor.

Notes

  • Cucumbers: For a dip or salsa consistency, chop or dice cucumbers instead of slicing and quartering. If using English cucumbers, use 2 large or 8 small cucumbers for equivalent volume.
  • Onion: Sweet onion is preferred for a milder taste, but red onion or any onion you prefer can be used.
  • Jalapeño: To adjust heat, keep some seeds for more spice or substitute with ¼ green bell pepper or omit entirely for no heat.

Keywords: zesty cucumber salad, cucumber side dish, ranch cucumber salad, easy cucumber salad, rice vinegar salad, summer salad, no cook salad